Mushroom Shakshuka on Toast with Spiced Labneh

  • Serves: 1
  • Preparation: 15 minutes
  • Cooks In: 10 minutes
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Ingredients

100 g (3-4) Australian white cup mushrooms, stems removed
1 tbsp olive oil
½ onion, finely diced
1 clove garlic, crushed
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chilli flakes
¼ cup roasted capsicum, chopped
200 g tomato puree or tinned diced tomatoes
Salt and pepper to taste
2 tbsp labneh
Pinch sumac
2 sprigs parsley
2 slices bread
EVOO
1 wedge of lemon

Method

1

Preheat oven or grill to 180°.

2

Heat skillet over medium heat. Add oil then onion and garlic. Cook, stirring for 2-3 minutes or until softened and fragrant.

3

Add paprika, cumin and chilli flakes. Cook for 1-2 minutes before adding the chopped capsicum. Cook for a further 1-2 minutes then add the tomato puree. Stir to combine and season with salt and pepper. Reduce heat to low and simmer for 5 minutes.

4

Place the mushrooms in the shakshuka sauce, gill side facing up. Fill each mushroom cup with labneh and sprinkle with sumac. Top with parsley leaves.

5

Transfer the skillet to the oven or grill and cook for 5-7 minutes or until the mushrooms are cooked through.

6

In the meantime, toast the bread.

7

Serve the mushroom shakshuka on toast with a drizzle of EVOO and wedge of lemon.

COST PER PLATE: $4.9*

Ingredients

 100 g (3-4) Australian white cup mushrooms, stems removed
 1 tbsp olive oil
 ½ onion, finely diced
 1 clove garlic, crushed
 1 tsp smoked paprika
 ½ tsp ground cumin
 ½ tsp chilli flakes
 ¼ cup roasted capsicum, chopped
 200 g tomato puree or tinned diced tomatoes
 Salt and pepper to taste
 2 tbsp labneh
 Pinch sumac
 2 sprigs parsley
 2 slices bread
 EVOO
 1 wedge of lemon

Directions

1

Preheat oven or grill to 180°.

2

Heat skillet over medium heat. Add oil then onion and garlic. Cook, stirring for 2-3 minutes or until softened and fragrant.

3

Add paprika, cumin and chilli flakes. Cook for 1-2 minutes before adding the chopped capsicum. Cook for a further 1-2 minutes then add the tomato puree. Stir to combine and season with salt and pepper. Reduce heat to low and simmer for 5 minutes.

4

Place the mushrooms in the shakshuka sauce, gill side facing up. Fill each mushroom cup with labneh and sprinkle with sumac. Top with parsley leaves.

5

Transfer the skillet to the oven or grill and cook for 5-7 minutes or until the mushrooms are cooked through.

6

In the meantime, toast the bread.

7

Serve the mushroom shakshuka on toast with a drizzle of EVOO and wedge of lemon.

COST PER PLATE: $4.9*
Mushroom Shakshuka on Toast with Spiced Labneh

Tags:

 My Mushroom Toast

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